Bagel Recipe With Greek Yogurt

I’ve always loved the idea of making homemade bagels, but the thought of yeast and hours of proofing used to stop me.

This easy bagel recipe with greek yogurt changes everything. It’s a high-protein, family-friendly shortcut that delivers chewy, delicious results in a fraction of the time, all thanks to the magical combination of self-rising flour and Greek yogurt. This recipe is perfect for busy families looking for healthy snacks or high-protein breakfasts, offering a hearty, satisfying start to the day. Forget boring plain bagels; this version is fully loaded with a savory roasted red pepper and feta center, ready in under 40 minutes. We’ll cover everything from simple mixing to perfect shaping and boiling for that authentic bagel texture.

Ingredients

The beauty of this high-protein bagel recipe with greek yogurt is its short ingredient list, built around the simple 2-ingredient dough base. Here’s a detailed look at what you’ll need for the dough and the savory filling.

• Self-rising flour: 250 g (2 cups), plus extra for dusting. This flour contains leavening agents and salt, which are essential for creating the classic 2-ingredient dough. If you only have all-purpose flour, add 1 tbsp baking powder and 1/2 tsp salt per cup of flour, and ensure your baking powder is fresh.
• Plain Greek yogurt: 240 g (1 cup), full-fat recommended. Full-fat Greek yogurt provides moisture and structure, while also adding high protein content to the bagel recipe. Do not use non-Greek yogurt or low-fat varieties, as the texture of the dough will be too wet and difficult to handle. (You can also use sour cream if that’s what’s in the fridge, though the protein content will be lower).
• Roasted red peppers: 100 g (about 1/2 cup), drained well and finely chopped. Ensure they are well-drained to avoid excess moisture, which can make the filling runny and difficult to seal inside the dough. Jarred peppers work perfectly here for convenience.
• Feta cheese: 75 g (about 3/4 cup), crumbled. Feta provides a salty, tangy counterpoint to the sweetness of the roasted peppers. Ensure the feta is crumbled finely so it distributes evenly in the filling.
• Garlic powder and dried oregano: 2 g (1/2 teaspoon) garlic powder and 1 g (1/4 teaspoon) dried oregano. These seasonings add a Mediterranean flavor profile that complements the red peppers and feta. Feel free to adjust based on your family’s preferences.
• Large egg: 1 large egg, beaten (for egg wash). This creates a shiny, golden-brown crust and helps toppings adhere better. If you prefer a dairy-free option, you can brush with olive oil instead.
• Olive oil and fresh parsley: 5 ml (1 teaspoon) olive oil and 5 g (1 tablespoon) fresh parsley, finely chopped, for garnish. These are added after baking and slicing to enhance presentation and flavor, giving a fresh finish to the warm bagels.

Instructions

1. Preheat oven and prepare equipment: Preheat your oven to 200°C (400°F) to ensure even cooking. Line a large baking sheet with parchment paper to prevent sticking. This initial setup will save time and ensure a smooth cooking process.
2. Make the 2-ingredient dough base: In a large bowl, combine the self-rising flour and Greek yogurt. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead gently for 3-5 minutes until the dough is smooth and elastic. Avoid overworking, as this can result in tough bagels; if it looks dry, splash in 1-2 teaspoons of water or additional yogurt until smooth.
3. Prepare the savory filling: In a separate small bowl, combine the finely chopped roasted red peppers, crumbled feta cheese, garlic powder, and dried oregano. Mix thoroughly until well combined. Ensure the filling ingredients are evenly distributed for consistent flavor in every bite of this easy bagel recipe with greek yogurt.
4. Fill and shape the dough: Divide the prepared dough into 4 equal pieces. Roll one piece into a rectangle (approx. 15 cm x 20 cm) on a lightly floured surface. Spread one-quarter of the filling evenly over the dough, leaving a small border around the edges.
5. Form the bagel shape: Starting from one of the longer sides, carefully roll the dough into a tight log. Pinch the seam closed firmly to seal the filling inside. Gently stretch the log slightly, then bring the ends together to form a circle, overlapping them slightly and pinching firmly to seal the bagel shape. Repeat with the remaining dough and filling.
6. Boil for authentic texture: Bring a large pot of water (about 2 liters / 8 cups) to a gentle simmer. Carefully place 2 bagels into the simmering water (do not overcrowd the pot). Boil for 1 minute per side, then remove quickly with a slotted spoon and place them onto the prepared baking sheet. Repeat for remaining bagels; this step gives the bagel recipe with greek yogurt its classic chewy texture.
7. Bake to golden perfection: Brush the tops and sides of the boiled bagels generously with the beaten egg wash. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through. The bagels are done when the crust is firm and golden; for accuracy, the internal temperature should reach 90-95°C (195-205°F).
8. Garnish and serve warm: Let the baked bagels cool on a wire rack for at least 10 minutes before slicing. Serve the bagels warm. For presentation, slice each bagel in half, arrange on a plate, drizzle with olive oil, and sprinkle generously with fresh chopped parsley over the filling for a fresh, aromatic finish to this high-protein bagel recipe with greek yogurt.

Make-Ahead Tips and Storage for Greek Yogurt Bagels

This high-protein bagel recipe with greek yogurt is excellent for family-friendly meal prep. Follow these steps to prepare them ahead of time for quick breakfasts or snacks during the week.

• Freezing the raw bagels: If you want to prepare these ahead of time, form the bagels and place them on a parchment-lined tray in the freezer until solid. Once frozen, transfer them to a freezer-safe bag for up to 3 months.
• Baking from frozen: When ready to bake, place the frozen bagels directly into simmering water (boil time remains 1 minute per side). Proceed with the egg wash and baking instructions. The baking time might be slightly longer (2-3 extra minutes).
• Storing baked bagels: Store completely cooled bagels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a toaster oven for the best texture.

FAQs about Greek Yogurt Bagel Recipe with Roasted Pepper Filling

Why do I need to boil the bagels?

Boiling briefly gelatinizes the starch on the outside of the bagel, creating the signature chewy crust and shiny finish. Skipping this step results in a softer, more bread-like texture.

Can I make this bagel recipe with Greek yogurt using low-fat yogurt?

We strongly recommend full-fat Greek yogurt for this recipe. Low-fat yogurt contains more water, which can make the dough too sticky and difficult to manage. If using low-fat, you may need to add extra flour, but the final texture may be less consistent.

What if my dough is too sticky during kneading?

If the dough sticks to your hands, add a small amount of extra self-rising flour (about 1 tablespoon at a time) to your hands and work surface until it becomes smooth and manageable. I find that lightly flouring my hands a second time before kneading ensures I don’t overwork the dough and keep it tender.

Can I make a sweet version of this recipe?

Absolutely. For a sweet twist, omit the savory filling ingredients (red peppers, feta, oregano, garlic powder) and instead add cinnamon and sugar or chocolate chips to the dough itself before shaping.

Can I bake these bagels without boiling them first?

Yes, but the result will be different. The bagels will have a softer texture similar to a roll, without the characteristic chewiness of a boiled bagel. For a truly authentic bagel recipe with greek yogurt texture, boiling is essential.

What other fillings work well with this dough?

This versatile dough pairs well with many savory fillings. Try spinach and artichoke, sun-dried tomato and mozzarella, or a classic everything bagel topping with cream cheese inside.

Serving Suggestions for Hearty Stuffed Bagels

These hearty bagels are perfect for a wide range of meals, from quick breakfasts to family dinners.

• Hearty breakfast: Serve these warm bagels with a side of scrambled eggs or a simple fruit salad for a complete breakfast.
• Kid-friendly lunchbox addition: These bagels are perfect for packing in school lunchboxes, as they are hearty and hold up well at room temperature.
• Simple supper solution: Serve with a side salad drizzled with balsamic vinaigrette for an easy and satisfying light dinner.
• Brunch platter: Arrange the sliced bagels on a platter alongside fresh vegetables and other light appetizers for a beautiful brunch centerpiece.

Conclusion

This high-protein, easy bagel recipe with greek yogurt proves that you don’t need fancy ingredients or hours of work to make delicious, restaurant-quality bagels at home. If you enjoyed this recipe, save it on Pinterest so you always have it handy for quick meals.

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